Grilled Cheese, Ham and Pancetta

Not diet, not exactly healthy, but worth every calorie! These sandwiches are delicous!!! Thanks to my hubby for the recipe!

M's Grilled Cheese, Ham and Pancetta Sammie

• 2 slices bread (sliced not too thick, but not thin....)
• 1/2 tbsp mayonaise (ish, enough to spread on one side of each slice of bread)
• 1 slice GOOD mozzarella cheese
• 2 slices ham, thin cut
• 1 slice pancetta, fried slightly crisp

1. Spread mayo on one side of each slice of bread. Place one piece of bread, mayo side down, in non-stick pan over med-high heat. Add cheese, ham, pancetta, then top with other slice of bread, mayo side up.
2. Cook on each side for a few minutes, or until golden and crispy.
3. Remove from pan, slice in half, serve and ENJOY!

*These were inhaled.....no picture, sorry!*

The end result...

This bog may have been neglected while I focused on making the 6 wedding cakes, but I'd say it was worth it! Call me a braggart, or call me proud. Either way, I want to show off these cakes. Hard work pays off! Here's the proof:

Happy Baking!

Fortunately for me, the weather (at least the last 2 mornings) has cooled off slightly, so turning on the oven isn't a big deal. This is especially good for me, as I am currently in the process of baking 12 cakes. Once assembled, I will only have 6 cakes, but each are two layers and I prefer to bake each layer separate. This is my biggest challenge to date, as each cake will be fondant covered and topped with a bouquet of handmade fondant calla lilies. I haven't posted in 2 days, as I've been busy making the lilies and getting ready for baking. (Plus, I also made a fun BUG cake for my little nephew's 4th birthday party on Wednesday!) As of 9:00 am, I have 8 cakes baked, 2 in the oven, and 2 more to go. All 75 lilies are ready and the fondant is made and waiting to be rolled out. Next job - make copious amounts of icing! Perhaps someday I will post my fondant recipe. It's not that it's a big secret.....however, perhaps there are some things a baker should keep to themselves?! What if my family stopped wanting ME to make the cakes?! Okay, maybe I better not post the recipe.......Until I make something worth blogging about, happy baking!

Raspberry Summer Salad

I kind of feel like I am cheating when I add a salad recipe to this blog. It's pretty easy to put lettuce in a bowl and add a few things on top. However, when I make one and the flavours really WOW my mouth, I feel it's then worthy of making the blog. Here is the salad I served with my homemade raspberry vinaigrette. It was delicious! Enjoy!

Raspberry Summer Salad

• 4 cups lettuce (mixed greens or chopped romaine)
• 1/3 cup gorgonzola, crumbled
• 1/3 cup pecans, toasted or candied
• 1/3 cup cranberries
• 1/2 cup fresh raspberries
• Raspberry Vinaigrette (see recipe from July 25)

1. Place lettuce in bowl and top with gorgozola, pecans, cranberries and raspberries. Serve with dressing on the side (pour on amount as desired). ENJOY!

Grilled Sweet Potatoes

Another recipe for the BBQ. Can you tell I am trying to avoid turning the oven on!? These sweet potatoes are amazing. The recipe is inspired by a similar one by Bobby Flay (just so happened to run across another of his lately....not planned! Both were from 2 different sources!). Anyway, it is very tasty and a fun way to add another sidedish to your BBQ dinner. Enjoy!

Grilled Sweet Potatoes

• 2 large sweet potatoes, peeled, cooked and cut into 1/2" circles
• Drizzle EVOO
• 1 tbsp Montreal Chicken Spice
• 3 tbsp maple syrup
• 1 tbsp dijon mustard

1. Fire up your grill to med-high heat.
2. Place sweet potato rounds on a large plate and evenly coat with olive oil and chicken spice. Place directly on grill and cook on each side for 2 minutes.
3. In a small bowl, whisk together maple syrup and mustard. Brush the mixture over potatoes and turn a few times on grill to caramelize. Serve immediately and ENJOY!

*Just a tip - it's easier if you cut the sweet potatoes into circles prior to cooking them. Peel, slice, then place in pot with cold water. Bring to a boil and cook until slightly tender*

BBQ'd Broccoli and Tomatoes

Another summer recipe for you. This one is full of fresh, healthy veggies, with a lemon/parmesan compliment. Delish! I have high hopes that I can soon make this recipe with broccoli and tomatoes from our own garden. Tonight I had to settle on using store bought broccoli (grown in Ontario, of course!). Enjoy!

BBQ'd Broccoli and Tomatoes

• 1 head broccoli, cut into florets
• 1/2 pint grape tomatoes (or cherry)
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes
• 2 tsp lemon juice
• 2 tbsp EVOO
• s&p
• 1/4 cup parmesan cheese, grated (optional)

1. Fire up your grill to med-high heat.
2. Place all ingredients in a large bowl, except for parmesan cheese. Toss to evenly combine.
3. Pour coated broccoli onto large sheet of tinfoil, then fold up to create a large pouch, making sure you seal tightly.
4. Place foil pouch (seam side up) on grill and cook for 15-20 minutes. Remove from grill and immediately sprinkle with parm cheese. Serve and ENJOY!

Crock Pot Ribs

Here's a recipe for sweet, tender, delicious ribs. This one is great for the summertime, as you can make them in the crock pot, then throw them on the grill for a few minutes to get the great flavour you expect from a rib. The sauce is so simple, yet so good. Enjoy!

Crock Pot Ribs

• 1/2 small onion, sliced
• 1 cup water
• 2 lbs ribs (side or back - we prefer side!)
• 1 cup ketchup
• 1 tsp salt
• 2 tbsp Worcestershire sauce
• 1/4 cup white vinegar
• 1/4 cup dark brown sugar
• 2 teaspoons dry mustard

1. Place sliced onion on bottom of crock pot, then add water. Cut rib racks in half, then set in crock pot, bone side down (try to fit in one layer, if you can).

2. Mix 6 remaining ingredients together in a bowl. Spread 2/3's of the sauce over the ribs in crock pot, reserving the other 1/3 for later (store in fridge). Put lid on pot and leave on low for about 8 hours.

3. Fire up your BBQ (or use the broil setting on your oven). Remove ribs from crock pot and slather with some of the remaining sauce. Grill for a few minutes on each side, slathering with sauce each time you flip. *You want the ribs to brown and sticky!*

4. Remove from grill, slather with any remaining sauce, serve and ENJOY!

*You can skip step 3 and eat them right out of the crockpot, if you'd like*